This method changed the way I make Sambal

belacan (fermented shrimp paste)

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor without seafood.

fresh red chilies

🥗Healthier: jalapeños

💰Cheaper: dried red chilies

Jalapeños offer similar heat with less cost.

Introduce sambal as a chili paste from Asia that is spicy and aromatic.

Explain the basic sambal is made from fresh chilies and salt.

Discuss the importance of the amount of seeds in chilies for spiciness.

Demonstrate pounding chilies with salt or blending them for texture.

Suggest using a mix of fresh and dried chilies for flavor complexity.

Explain the ratio of fresh to dried chilies for optimal flavor (1:2 ratio).

Introduce the concept of aromatics and their role in enhancing flavor.

Suggest experimenting with different aromatics to find preferred flavors.

Discuss the importance of balancing flavors with sugar, acid, and umami components.

Introduce palm sugar as a preferred sweetener for sambal.

Explain the use of lime juice for preservation and flavor balance.

Discuss tamarind paste as an alternative for acidity.

Introduce umami ingredients like dried shrimp to enhance flavor.

Explain that sambal can be enjoyed raw or cooked in oil for flavor transformation.

Demonstrate frying sambal in oil, suggesting about 5% oil of the sambal weight.

Stir sambal well to mix in the oil and check for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens